The Menu Museum

An archive of historical restaurant menus from the New York Public Library.

16,525 menus
64,352 scanned pages
1851–2008

Scans and transcription data from the New York Public Library’s What’s on the Menu? project.

Not affiliated with NYPL.

Uncatalogued scans

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Detroit Club

February 22, 1967

On this menu 28 dishes

Caviar a'la Russe
Stuffed Smoked Salmon
Smoked Sturgeon
STUFFED MUSHROOM CAPS
Piper Heidsieck
Marmot Royal Madeira Sercial
Schloss Vollrade Kabinett 1964
Corton-Charlemange Rapet 1962
Chateau Batailley 1959
Chateau Ducru-Beaucaillou 1953
Chateau Climens 1961
Essence of Chicken and Mushrooms, Vermicelli
Croutons Parmesan
Fresh Maryland Lump Crabmeat, Remish
Roast Wild Mallard Duck after the fashion of The Detroit Club
Creamed Wild Rice
Mustard Jelly
Fried hominy
Kirschwasser sorbet
Braised Loin of Spring Lamb a'la Grecq
assorted vegetables
Kentucky Bibb Lettuce salad, Chef's Dressing
CHEESE STICKS
Assorted cheeses
Creme de Cocoa Mousse
Petits fours
Macaroons
Nuts and Raisen Clusters